I just wanted to make sure.... here, whipping cream, heavy whipping cream (= heavy cream) and half-and-half are all liquids, with different percentages of milkfat. Whipped cream (which is what "cream, whipped" looks like to me grammatically) is a semisolid dessert topping, sometimes found in an aerosol can. (Cool Whip is a brand name, and technically a non-dairy version of whipped cream, but like probably most Americans I use the terms Whipped Cream and Cool Whip interchangeably, like Kleenex/tissue).

mathmannix wrote:I just wanted to make sure.... here, whipping cream, heavy whipping cream (= heavy cream) and half-and-half are all liquids, with different percentages of milkfat. Whipped cream (which is what "cream, whipped" looks like to me grammatically) is a semisolid dessert topping, sometimes found in an aerosol can. (Cool Whip is a brand name, and technically a non-dairy version of whipped cream, but like probably most Americans I use the terms Whipped Cream and Cool Whip interchangeably, like Kleenex/tissue).

The first part is basically correct. Half and half is, legally, half whole milk (>3%) and half heavy cream(>35%). Whipped cream happens when you agitate heavy cream until the proteins foam and the fat stabilizes the foam. Go too far and you get butter. Reddi-Whip(tm) is cream aerosolized with some gas and stabilized with gums. Cool Whip (tm)is an abomination unto the world, consisting of oils, sugar and stabilizers. Given that it takes minutes to hand whip real cream even just by hand, there is no need for any other version. You can add whatever flavoring you like to the whipped cream-vanilla, liquor, powdered sugar (it dissolves better), extracts etc.

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In this recipe the biscuits are a plain cookie. For a pineapple cheesecake, ginger snaps or vanilla waferss or graham crackers will all work well.The gelatin is plain gelatin, sold in the US by Knox, in an orange box. To use it, put some cold water in a microwave safe cup, sprinkle the powder on the water use 1/2 cup for each envelope of gelatin) and let it sit for about ten minutes. This is called blooming the gelatin. Then heat it in microwave for 30 seconds and stir it. When it's all melted and liquid stir it into the batter. Pineapple is highly acidic and has gelatin destroying enzymes. It hinders the ability of gelatin to set. Use only canned pineapple in the recipe, or your cheesecake will be forever soupy. (The canning process cooks the pineapple, destroying the gelatin eating enzymes.)Vanilla essence is the same as vanilla extract.Enjoy your treat!